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Posts Tagged ‘mascarpone’

In the seemingly neverending quest to use up stuff from the freezer/fridge/pantry, I made this tart, and I finally used up that super expensive Dufours puff pastry!! Which I gotta say, was quite a bit better than the usual Pepperidge farm.

I used the following:

1 sheet puff pastry rolled out

6 oz sherried crimini mushrooms (sauteed mushrooms and thyme, deglazed pan with sherry)

a few tablespoons mascarpone

a few ounces shredded aged gouda

minced sage

Directions:

Preheat oven to 400 degrees

Roll out puff pastry – score edge 1/4 inch from edge. Layer with mascarpone, aged gouda, sherried mushrooms and sprinkle with sage. Throw in the oven and bake for 20-25 minutes.

Verdict: Pretty tasty!

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Sometimes, you need an easy weeknight meal. And this can be an easy weeknight meal with just a smidge of forethought.

This dish comes together in the time that it takes to boil pasta PROVIDED you have some roasted garlic. So just make sure you have that ready, m’kay?

How to roast garlic: preheat your oven to 350 degrees, take a head of garlic, lop off a little of the stem (not the root) end, put it in a piece of foil, coat it in oil, close up the foil tightly around the garlic and roast for about 40 minutes. Remove from the oven and when cool enough to handle – squeeze roasted garlic from each of the cloves.

Store: use right away, freeze or refrigerate in airtight container for up to a week tops.

Anyway, I had a craving for pasta with peas in a cream sauce and came across this one from Wolfgang Puck that sounded like it would fit the bill. He uses goat cheese, I use mascarpone. I like feta, but plain old goat cheese is a little too rank for my likings. Hence the swap.

Pasta with Peas and Prosciutto in Mascarpone Cream Sauce

Adapted from Wolfgang Puck
Serves 4-6

Ingredients:
3 T olive oil
1/2 medium white onion (4 oz), chopped fine
2 T of roasted garlic
1.5 cups Chicken stock
1/4 cup freshly grated Parmesan cheese
3 oz Mascarpone cheese (Puck uses goat cheese here)
1 T butter (Puck uses 4 T…I couldn’t do it)
1/2 t minced fresh oregano
1/2 t minced fresh thyme
12 oz pasta (Puck uses Penne)
8-10 oz shelled peas (Puck uses 8 oz, but a bag has 10 so…)
1/2 cup sundried tomatoes cut into strips
1/4 cup prosciutto cut into strips
chopped flat leaf parsley for garnish
Salt and pepper to taste

Steps:
1. Bring a large stockpot of salted water to a boil. Add pasta and cook till al dente.

2. While the pasta is cooking, in a large saute pan, heat the oil. Over medium heat, saute the onions until golden.

3. Stir in the garlic, stock, Parmesan, Mascarpone and butter. Cook until the sauce thickens slightly. Season with the oregano, thyme, and salt and pepper to taste.

4. Add the cooked pasta to the saute pan. Stir to coat.

5. Stir in the peas and tomatoes and cook 1-2 minutes longer. Just before serving, stir in the prosciutto. Adjust seasonings. Serve sprinkled with chopped parsley if desired.

Enjoy!

Ms. Pantry Raid

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Ever been to one of those olive oil/vinegar bars? I know they are popping up all over the place – even the local mall. When I was in Door County, WI a few months ago, I finally visited one.

If you live in, say, the Chicago area, you should be quite familiar with Door County. It’s one of the 20-some destinations in Wisconsin that frazzled Chicagoans escape to on the weekends during the summer. And as such, yes, there is a bit of Chicago-Wisconsin animosity. I know – I used to live there. I readily used the term FIB* and yet…now I am one.

Anyhow, Door County is filled with little shops and restaurants. I am a bit nostalgic about the place – having gone there almost yearly since birth (in my pre-FIB days). As I said previously, on my most recent trip, I came across a little olive oil/vinegar bar called Fish Creek Oilerie. They had all kinds of oils and vinegars to sample. I came across their aged balsamic – did a shot and…swoon! This is some of the best balsamic vinegar I’ve ever had. Especially for the price. So I scarfed up a bottle.

Now what to do with it? Tons of things. I’ve been meaning to glaze some chicken with it. But for today, we’re going to throw it on some berries.

I wish I could give a recipe for this, but I really don’t have one. I eyeballed everything.

More or less, this is what I did:

Ingredients:
Berries
Balsamic Vinegar
Sugar
Mascarpone
Vanilla Extract

Sliced some berries.

Poured a few tablespoons of balsamic into a bowl. Added a smidge of sugar. Tossed in the berries and stirred to coat.

Then I grabbed another bowl – threw in maybe half a cup of mascarpone cheese. Then maybe 1/4 teaspoon of vanilla. And maybe some sugar. Stirred it up.

Then I put the berries in a serving dish and served them with a dollop of mascarpone.

Good stuff! Enjoy!

Ms. Pantry Raid

*For your education: FIB.

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Sage Butter Mac and Cheese

Sage Butter Mac and Cheese

The easiest mac and cheese ever

What? Mac and cheese again? Oh, don’t be so shocked. You obviously have no idea how much a covet macaroni and cheese. So when I saw this recipe on Food Network recently, flirting at me with it’s cheesy gooeyness, I knew I had to make it. Aida foregoes the typical béchamel – instead, the creaminess comes from mascarpone cheese and pasta water (and it’s a real time saver). The most taxing part of this recipe is the grating of the cheese – which is a breeze in my Cuisinart. The crunchy topping takes it to a higher level. Make sure to use top notch cheese, salt enough and use at least the recommended amount of sage (I undercut it a little cause my sage plant is not doing well). I halved the recipe and used a 9×9 dish – I am assuming you would need a larger one if you make the full recipe. Additionally, I went by the weights of the cheeses in this recipe, not cups.

Sage Butter Macaroni and Four Cheese
From Food Network


Ingredients
3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 4 cups)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper

Steps
Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.

Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.

Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.

Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.

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